If you have ever opened a box of cheese and immediately thought, “Why does this smell like feet?”, you are not alone. This is one of the most common reactions people have to washed rind cheeses.

And here’s the uncomfortable truth. Some cheeses really do smell like feet — not metaphorically, but biologically.

The same families of bacteria responsible for human foot odour are also central to the aroma of many famous cheeses. That overlap is not an accident. It is the result of fermentation, microbial ecology, and centuries of cheesemaking knowledge.

Once you understand what is happening on the rind, the smell stops being gross and starts being fascinating.

The unexpected connection between cheese and human skin

Feet do not smell because of sweat alone. Sweat itself is mostly odourless.

The smell appears when bacteria living on the skin metabolise compounds in sweat and release volatile aroma molecules. These include sulphur compounds and short-chain fatty acids that our noses are extremely sensitive to.

Cheese rinds, especially washed rinds, create a very similar environment. They are warm, moist, slightly salty, and rich in nutrients. In other words, they are perfect homes for certain bacteria.

That similarity is the reason the aromas overlap so closely.

The real star of the show: Brevibacterium aurantiacum

For a long time, Brevibacterium linens was credited as the main cause of foot-like cheese aromas. More recent microbiological studies, however, show that Brevibacterium aurantiacum is far more commonly dominant on washed rind cheeses.

This distinction matters.
B. aurantiacum is not just present — it thrives during cheese ageing.

It is exceptionally good at breaking down proteins and fats at the surface of the cheese. In doing so, it produces sulphur-containing compounds and fatty acids that closely resemble the molecules responsible for human foot odour.

The chemistry is strikingly similar, even though the context is very different.

Why cheesemakers want these bacteria in the first place

It is important to be clear about one thing. This is not contamination.

Cheesemakers intentionally create conditions that allow bacteria like B. aurantiacum to grow. These microbes are essential to flavour development, texture changes, and the overall character of washed rind cheeses.

As the bacteria break down proteins, they release amino acids that deepen savoury flavour. As they metabolise fats, they create aromatic compounds that add complexity and richness.

The smell is simply the most noticeable side effect of this process.

Washed rind cheeses

Washed rind cheeses are treated very differently from bloomy or natural rinds. During ageing, the rind is repeatedly washed with brine, alcohol, or other liquids.

This regular washing keeps the surface moist and slightly salty. Moulds prefer drier environments, while bacteria thrive under these conditions.

Over time, the rind becomes dominated by bacterial communities rather than fuzzy moulds. This shift is what creates sticky, orange-tinged rinds and intense aromas.

The smell often develops well before the flavour fully matures, which is why these cheeses can seem overwhelming at first.

Why the smell is stronger than the taste

One of the great paradoxes of washed rind cheese is that it often smells far stronger than it tastes. This is because smell and flavour are experienced differently by the body.

The compounds responsible for aroma are highly volatile. They travel easily through the air and hit your nose immediately.

Flavour, on the other hand, is moderated by fat, salt, sweetness, and texture. When you actually eat the cheese, those elements balance the pungent notes into something far more rounded and gentle.

This is why a cheese can smell confronting but taste surprisingly mild.

The role of psychology in “stinky cheese”

Humans are biologically wired to associate strong smells with danger. In nature, intense odours often signal decay or spoiled food.

Fermentation, however, is not decay. It is controlled transformation.

Cheese represents one of humanity’s oldest methods of preserving milk safely. The aromas produced during ageing do not indicate spoilage when the cheese is properly made.

Instead, they reflect active microbial ecosystems doing exactly what they are meant to do.

Why some people smell feet and others smell something delicious

Smell perception is deeply subjective. It is shaped by genetics, culture, memory, and experience.

One person may interpret the aroma as socks or body odour. Another may smell meat broth, caramelised onions, or deep savoury notes.

Both reactions are valid. They are responses to the same chemical signals, filtered through different personal frameworks.

This is why washed rind cheeses tend to be so polarising. They demand engagement rather than neutrality.

Famous cheeses that often get the “feet” label

Many of the world’s best-known washed rind cheeses have reputations for strong aromas. Limburger is the classic example, frequently cited as the ultimate “foot cheese.”

Époisses is another, washed in marc brandy and famous for its powerful smell. Despite this, its flavour is often described as sweet, rich, and almost custard-like.

Taleggio, Munster, Livarot, Stinking Bishop, and Pont-l’Évêque all follow the same pattern. The rind announces itself loudly, while the paste underneath remains balanced and approachable.

Not all pungent cheeses smell like feet

It is worth making a distinction here. Not all strong-smelling cheeses produce foot-like aromas.

Different microbes create different scent profiles. Some cheeses lean towards sulphur, cabbage, mushrooms, damp cellars, or barnyard notes.

Foot-associated aromas are specifically linked to certain fatty acids and sulphur compounds produced by skin-associated bacterial pathways. That combination is what gives washed rind cheeses their distinctive reputation.

Understanding this helps demystify why some cheeses smell “human” while others do not.

Cheese rinds as living ecosystems

A cheese rind is not a single organism. It is a complex, living ecosystem.

Bacteria, yeasts, and sometimes moulds interact on the surface of the cheese. They compete, cooperate, and stabilise each other over time.

This microbial balance protects the cheese from harmful organisms while shaping flavour and texture. It is one of the reasons traditional cheesemaking is so deeply tied to place.

Local environments influence which microbes dominate, giving rise to regional differences in aroma and character.

Why strong aroma can signal quality

In traditional cheesemaking, strong aroma often reflects active fermentation rather than poor quality. It suggests that the cheese has been allowed to develop naturally rather than being heavily sanitised or simplified.

Industrial cheeses tend to be microbiologically restrained. They are designed for consistency and predictability, not complexity.

Washed rind cheeses embrace microbial life instead of suppressing it. The resulting aromas are intense, but they are also honest.

They tell you that something interesting is happening beneath the rind.

How to approach foot-smelling cheeses if you’re new to them

If these cheeses feel intimidating, the key is to change how you approach them. Let the cheese warm to room temperature before serving, which softens both texture and aroma.

Pairing matters as well. Bread, fruit, or a touch of sweetness can help balance savoury notes.

Most importantly, trust the taste more than the smell. Small bites reveal nuance that the aroma alone cannot.

Why the stink is part of the beauty

Cheese is one of the few foods that openly celebrates microbes. It does not hide them or neutralise them.

Instead, cheesemakers cultivate complex microbial communities and guide them over time. The smells that result are signs of life, activity, and transformation.

When a cheese smells like feet, it is not failing. It is expressing its biology.

That honesty is part of what makes cheese such a remarkable food.

The real takeaway

Cheeses that smell like feet do so because they share microbial chemistry with human skin. Bacteria such as Brevibacterium aurantiacum thrive in similar environments and produce similar aroma compounds.

The smell is not a warning sign. It is a by-product of fermentation doing its job.

Once you understand that, the aroma becomes information rather than offence. It tells a story about microbes, ageing, and tradition.

Final thought

The next time a cheese smells confronting, pause before dismissing it. What you are smelling is not rot or decay, but controlled microbial work.

It is protein breaking down, fats transforming, and bacteria shaping flavour in ways humans have relied on for centuries.

Sometimes, that process smells like feet.

And sometimes, that is exactly where the magic is.

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Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Some Cheeses Smell Like Feet (& Why That’s Actually a Good Thing) appeared first on Cheese Scientist.

In this blog post, we’ll delve into the history and tradition behind Raclette, explore its unique flavour profile and culinary uses, and offer tips on how to best enjoy this delightful cheese. We’ll also look at the cultural significance of Raclette and provide a step-by-step guide to preparing a traditional Raclette meal at home.

So, sit back, relax, and get ready to discover why Raclette cheese is the ultimate comfort food. 

The origins of Raclette

Raclette cheese dates back several centuries, with its roots deeply embedded in the pastoral culture of the Swiss and French Alps. The name “Raclette” comes from the French word “racler“, which means “to scrape.” This refers to the traditional method of melting the cheese and scraping it onto potatoes, pickles, and bread.

The practice is believed to have originated among Alpine shepherds, who would melt the cheese by the fire and enjoy it as a simple yet satisfying meal. 

In Switzerland, Raclette is more than just a type of cheese; it’s a national dish. It’s especially popular in the canton of Valais, where it’s considered a cultural heritage. The cheese is traditionally made from cow’s milk and has a semi-hard texture with a slightly creamy, yellow interior. In France, Raclette has also become a beloved part of the country’s culinary identity, particularly in the Savoie region. 

The making of Raclette cheese

Raclette is a semi-hard cheese made from raw or pasteurized cow’s milk. The process of making Raclette cheese involves several steps, each contributing to its distinctive flavour and texture. 

1. Milk Collection and Preparation: Fresh cow’s milk is collected, either raw or pasteurized, depending on the desired end product. The milk is then heated to a specific temperature to prepare it for the addition of bacterial cultures. 

2. Curdling: A starter culture and rennet are added to the milk, causing it to curdle. The curd is then cut into small pieces to release the whey. 

3. Cooking and Draining: The curds are heated and stirred, helping to expel more whey. Once the desired consistency is achieved, the curds are placed into molds and pressed to remove any remaining whey. 

4. Salting: Afterwards, the cheese is salted either by dry salting or by immersion in a brine solution. This step is crucial for flavour development and helps in the formation of the cheese rind. 

5. Ageing: Raclette cheese is aged for a minimum of three months but can be aged for up to a year. During this time, the cheese develops its characteristic flavour and texture. The cheese wheels are turned and brushed regularly to ensure even maturation. 

The result is a cheese with a firm but pliable texture, a creamy mouthfeel, and a distinctive aroma that becomes more pronounced as the cheese ages. 

The flavour profile of Raclette 

Raclette cheese has a unique flavour profile that sets it apart from other cheeses. Its taste is buttery, nutty, and slightly tangy, with a hint of sweetness. While its aroma can be pungent, especially in aged varieties, the flavour remains smooth and well-balanced. 

When melted, Raclette becomes even more complex, with a rich, creamy texture that coats the palate. The nutty and buttery notes become more pronounced, making it the perfect companion for starchy and savoury foods like potatoes, bread, and cured meats. 

The tradition of Raclette: more than just a meal 

Without a doubt, Raclette is not just a cheese but a social event and a tradition that has been passed down through generations. In Switzerland and parts of France, a Raclette meal is often a communal experience shared with family and friends around a table.

The cheese is melted using a special Raclette grill or a traditional open fire, and then it is scraped onto a variety of accompaniments. 

The traditional Raclette setup

A traditional Raclette meal includes the following components: 

1. Raclette Cheese: The star of the show, typically served in half or quarter wheels for easy melting. 

2. Potatoes: Boiled or roasted new potatoes are the classic accompaniment. Their mild flavour and creamy texture make them the perfect base for melted Raclette. 

3. Pickles: Cornichons (small pickled cucumbers) and pickled onions add a tangy contrast to the rich, creamy cheese. 

4. Cured Meats: Slices of prosciutto, salami, or smoked ham add a savoury element to the meal. 

5. Bread: Crusty bread, such as baguette or sourdough, is ideal for dipping into the melted cheese. 

6. Vegetables: Some variations include steamed or roasted vegetables like bell peppers, mushrooms, or broccoli. 

The beauty of a Raclette meal is its simplicity and versatility. Guests can customize their plates, adding as much or as little of each ingredient as they like. 

Preparing a Raclette meal at home

Hosting a Raclette party at home is easier than you might think. With the right equipment and ingredients, you can recreate this Alpine tradition in your own dining room. 

Equipment you’ll need 

1. Raclette Grill or Machine: This is essential for melting the cheese. Modern Raclette grills come with individual pans, allowing each guest to melt their own cheese. Some grills even have a griddle on top for cooking vegetables and meats. 

2. Raclette Scraper: A small, flat spatula is used to scrape the melted cheese onto your plate. 

3. Cheese Knife: For cutting the cheese into manageable slices. 

Step-by-step preparation 

1. Select Your Cheese: Choose high-quality Raclette cheese from a trusted supplier. Plan for about 200 grams of cheese per person. 

2. Prepare the Accompaniments: Boil or roast the potatoes and arrange them in a serving dish. Prepare the pickles, cured meats, and bread. If using vegetables, steam or roast them until tender. 

3. Set Up the Grill: Preheat the Raclette grill according to the manufacturer’s instructions. Place the cheese slices in the individual pans. 

4. Start Melting: Each guest places their pan under the grill to melt their cheese. Once melted, use the scraper to pour the cheese over the potatoes and other accompaniments. 

5. Enjoy: Serve with a glass of white wine, such as a crisp Sauvignon Blanc or a traditional Swiss Fendant, to balance the richness of the cheese. 

The health benefits of Raclette 

While Raclette is undoubtedly a rich and indulgent meal, it also offers some nutritional benefits. It’s a good source of protein and calcium, both of which are essential for maintaining strong bones and muscles. Furthermore, Raclette also contains vitamins A and B12, which support eye health and red blood cell formation, respectively. 

That said, Raclette contains moderately high amounts of saturated fats and sodium. Hence, you should enjoy it in moderation. Pairing it with plenty of vegetables and whole grains can help balance out the meal. 

You can read my in-depth assessment of the nutritional value of Raclette here. 

Choosing the right Raclette cheese

Not all Raclette cheese is the same. When choosing Raclette, look for high-quality, artisanal options whenever possible. Here are a few tips for selecting the best Raclette cheese: 

1. Check the Origin: Authentic Raclette cheese from Switzerland or France will often have a AOP label, indicating it comes from a specific region following traditional methods. 

2. Consider the Age: Younger Raclette cheese has a milder flavour, while aged Raclette can be more pungent and complex. Choose based on your personal preference. 

3. Look for Raw Milk Options: If you’re a fan of robust flavours, opt for Raclette made from raw milk. It tends to have a more pronounced taste and a richer texture. 

Where to buy Raclette cheese 

Nowadays, you can find Raclette in most specialty cheese shops and some well-stocked supermarkets. You can also order it online from reputable retailers. When purchasing, make sure the cheese is well-packaged and stored at the correct temperature to ensure freshness. 

How to store your Raclette cheese 

Proper storage is crucial to maintaining the quality of Raclette cheese. Here are a few tips: 

• Refrigerate: Store Raclette cheese in the refrigerator at a temperature between 2-4°C (35-39°F). 
• Wrap It Right: Wrap the cheese in wax paper or parchment paper, then place it in a plastic bag or airtight container. This prevents the cheese from drying out while allowing it to breathe.
• Avoid Freezing: Freezing Raclette cheese can alter its texture and flavour. If you have leftover cheese, use it within a week or two for the best taste. 

Want to learn more about cheese storage? I’ve got a comprehensive blog post here with my best tips on how to best store your cheese.

Conclusion 

Raclette cheese is more than just a delicious meal; it’s a cultural experience that brings people together. Its rich, creamy texture and versatile flavour make it the perfect choice for a cozy, communal dining experience. Whether you’re hosting a traditional Raclette party or experimenting with new variations, this Alpine delight is sure to impress. 

From its humble origins in the Swiss and French Alps to its current status as a beloved dish around the world, Raclette cheese has proven itself to be the ultimate comfort food. So the next time you’re looking for a meal that’s both satisfying and social, consider hosting a Raclette night. Your friends and family will thank you! 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Raclette Cheese: Famous Alpine Melting Cheese (Swiss & French) appeared first on Cheese Scientist.

SEE ALSO: You absolutely need these Swiss cheeses on your bucket list →

History of Appenzeller

Appenzeller is a semi-hard raw cow’s milk cheese from the picturesque Appenzell region of Switzerland. This area, known for its lush pastures and pristine environment, provides the ideal conditions for dairy farming and cheese production.

The earliest records of Appenzeller cheese trace back to the year 1282. Actually, its production has been passed down through generations of local farmers and cheesemakers. The distinctive flavour of Appenzeller cheese comes down to its unique ageing process. We’ll take a closer look at this a bit further down.

Over the centuries, Appenzeller cheese has garnered a reputation for its exceptional quality and flavour.

Where does Appenzeller come from?

The Appenzell area, situated at the foothills of the Swiss Alps, encompasses parts of the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. The unique geographical features and climate of this region play a crucial role in shaping the distinctive characteristics of Appenzeller.

The terroir of the Appenzell region is characterized by its lush pastures, clean air, high altitude and ample rainfall. Together those elements contribute to the growth of high-quality forage. Thanks to their exceptional diet, the local cows produce milk with a rich, creamy consistency. And this milk is the foundational ingredient of Appenzeller cheese.

Undoubtedly, the traditional farming practices in the Appenzell region are also integral to the cheese’s terroir. Small, family-run farms dominate the landscape, and the cows are often raised in a free-range environment. This sustainable approach to dairy farming not only ensures the well-being of the animals but also enhances the quality of the milk they produce.

The combination of these natural and human factors creates a unique terroir. Without a doubt, each wheel of cheese carries with it the essence of the Appenzell region.

How is Appenzeller made?

Cow breed

The Brown Swiss cow is the primary breed used in producing Appenzeller cheese. Overall, this is a robust and adaptable breed that thrives in the alpine climate. Moreover, these cows have a high milk yield and produce milk that is rich in fat and protein. Those two components are vital for cheese production.

Raw milk

The use of raw milk is a key element in crafting Appenzeller cheese. Raw milk is milk that has not been pasteurised, meaning it retains its natural enzymes and beneficial bacteria. As a result, it contributes to the complex flavour profile and unique characteristics of the cheese.

Because freshness of raw milk is crucial, the farmers collect and transport it to the cheesemaking facilities daily. This immediacy helps preserve the milk’s natural flavours and properties.

Heating and adding cultures

Once the raw milk arrives at the cheesemaking facility, the cheesemaker gently heats in large copper vats. They bring the milk to a specific temperature, which can vary slightly depending on the cheesemaker’s tradition.

Then, they add starter cultures and natural rennet to the milk. These cultures are crucial for initiating the fermentation process, while rennet helps coagulate the milk, forming curds.

Curd formation and cutting

As the milk coagulates, it transforms into a custard-like mass known as curds. The curds are then cut into small pieces using special cheese harps.

The size of the curds can influence the texture of the final product. For Appenzeller cheese, the curds are typically cut into small pieces to facilitate the release of whey.

Stirring and heating

The maker then gently stirs the curds and whey and gradually heats the mixture to a higher temperature. This process helps expel more whey from the curds and promotes the development of the desired texture. The heating is done slowly and carefully to ensure even cooking and to avoid damaging the curds.

Draining and pressing

Once the curds have reached the desired consistency, the whey is drained off. The maker then scoops the curds into round moulds, which give the cheese its characteristic shape.

Afterwards, they place those moulds under pressure to further expel any remaining whey. This also knits the curds together into a solid mass. Overall, this pressing process can last several hours.

Brining

After pressing, the cheese wheels are immersed in a salt brine bath for a period of time. This can range from several hours to a few days. The brine helps form the cheese’s rind, enhances its flavour, and acts as a natural preservative.

Importantly, the duration of the brining process can affect the saltiness and firmness of the cheese.

How is Appenzeller matured?

The maturation process of Appenzeller cheese is an intricate and carefully managed phase. Overall, this involves several key steps and can last from three months to over a year.

Special herbal wash

One of the most distinctive features of Appenzeller cheese maturation is the regular washing with a special mixture. This brine, known as “Kräutersulz”, is a closely guarded secret and varies slightly among producers.

It typically includes a blend of wine, cider and a mix of local herbs and spices. During ageing, an affineur applies this solution to the cheese wheels several times a week. This happens more frequently during the initial stages of affinage.

As a matter of fact, the herbal brine serves multiple purposes:

• Flavour Development: The herbs and spices in the brine impart a distinctive tangy and aromatic taste to the cheese.
• Rind Formation: The washing process helps develop the cheese’s characteristic orange-brown rind.
• Moisture Regulation: The brine helps maintain the right moisture levels in the cheese, preventing it from drying out.

Temperature and humidity control

Appenzeller cheese is aged in carefully controlled environments where temperature and humidity are meticulously regulated. Swiss affineurs keep their cellars cellars around 12-15°C (54-59°F), with high humidity levels. This environment helps slow down the ageing process, allowing the cheese to develop complex flavours gradually.

Ageing duration

The ageing duration of Appenzeller cheese varies, resulting in different flavour profiles and textures. We’ll explore those further a bit later.

Monitoring and turning

Throughout the maturation process, the affineur painstakingly turns and inspects each wheel of Appenzeller cheese. This ensures even ageing and helps prevent any defects. this process also involves checking for consistency in flavour, texture and rind formation.

Different types of Appenzeller

Appenzeller is released to the market at various stages of maturation. Actually, the Silver label is released at 3 months, Gold at 4-5 months, Black at 6 months and, finally, Purple at 9 months.

In addition to the different ages, there is also a White label (3 months and extra cream) and a Green label (made with organic milk).

What does Appenzeller taste like?

Due to the intense herbal wash, Appenzeller has quite a unique flavour. As the cheese ages, its flavour intensifies and gets more complex. Hence, at 3 months, a Silver label will be mild and savoury with hints of herbs and flowers. Also, its texture is supple and creamy.

On the other hand, at 9 months, the Purple label has intense flavours of herbs and spices. And its paste is firmer and dotted with scrumptious cheese crystals.

How to serve Appenzeller

In Swiss homes and restaurants, Appenzeller cheese is commonly presented on wooden boards or slate platters. Thinly cut slices showcase its characteristic golden-yellow interior speckled with small holes.

Accompaniments vary but often include:

• Crusty bread, such as rustic Swiss bread or dense rye bread, which complement the cheese’s robust flavour.
• Fruit like pear or apple slices.
• Something sweet like honey or quince paste.
• Something tangy such as pickles and cornichons.

Finally, you can pair Appenzeller cheese with several regional wines or Swiss beers.

Cooking with Appenzeller

Thanks to its unique taste and smooth texture, Appenzeller excels in a variety of culinary creations. From comforting classics to innovative dishes, here are some of the best recipes showcasing the versatility of Appenzeller cheese:

1. Appenzeller Cheese Fondue

A quintessential Swiss dish, Appenzeller cheese fondue combines the rich flavours of this cheese with white wine and garlic. This creates a creamy and indulgent dipping sauce for bread, vegetables and meats.

2. Appenzeller Cheese Tart

This savoury tart features Appenzeller cheese as the star ingredient, combined with caramelized onions, thyme and a buttery crust. This dish balances the cheese’s nutty and slightly tangy notes with the sweetness of onions. As a result, it is a great choice for brunch or a light dinner.

3. Appenzeller Cheese and Potato Gratin

Layers of thinly sliced potatoes, Appenzeller cheese, cream, and a touch of nutmeg baked to golden perfection. This comforting dish highlights the cheese’s melt-in-your-mouth quality and pairs wonderfully with roasted meats or as a standalone vegetarian main.

Conclusion

As you can see, Appenzeller cheese stands as a testament to Swiss craftsmanship and culinary tradition. Its distinctive taste and creamy texture, makes it an excellent table and cooking cheese.

Whether enjoyed in a classic fondue, a hearty gratin, or simply paired with crusty bread and wine, Appenzeller cheese delights the palate.

What’s your favourite type of Appenzeller? Let me know in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Appenzeller: Switzerland’s Most Flavoursome Cheese appeared first on Cheese Scientist.

What is Reblochon? 

Reblochon is a traditional cheese made from cow’s milk, renowned for its velvety texture and subtle creamy flavour. Its history is steeped in tradition and folklore, making it a true symbol of the Haute-Savoie region’s cheesemaking heritage. 

This iconic French mountain cheese bears an AOP stamp (since 1996) that protects its origin, production and maturation. You can read more about the AOP and its efforts to protect historical cheeses around Europe in this post here.

Where does Reblochon come from? 

Authentic Reblochon cheese is exclusively crafted in the Haute-Savoie region of the French Alps. The zone of production is bound by Lake Geneva (Lac Léman) in the north, Annecy in the west and Chamonix in the east. 

This region’s pristine mountain pastures and dairy farming traditions contribute to the cheese’s unique character and quality. 

In the 19^th century, the annual production of Reblochon was around 40 metric tonnes. However, thanks to the region’s appeal to winter sports afficionados, Reblochon’s popularity has sky-rocketed. Presently, cheesemakers in Haute Savoie make around 17 000 tonnes each year! 

What does Reblochon mean?

The origin of Reblochon dates back to the 13th century in the Alpine valleys of Thônes. And it owes its existence to the cleverness of the local peasants who were then required to pay a tax to the monks and noble landowners.  

This tax, collected once a year, was calculated based on the number of milk pots filled daily during milking to determine the quantity of cheese owed by the farmer. 

In order to reduce their taxes, the peasants began practicing incomplete milking. Once the tax collector had left, they would perform a second milking after nightfall. This second milking was called “rebloche” from the verb “reblocher” which means “to milk a second time” in the local dialect.  

The milk from this “rebloche“, although not abundant, was rich in cream and flavour allowing the farmers to produce a creamy cheese. And this cheese would eventually become known as Reblochon! 

What type of cheese is Reblochon?

The making of Reblochon involves two traditional cheese technologies. Indeed, Reblochon is both a pressed uncooked cheese and a soft washed rind cheese. Furthermore, it is exclusively a raw milk cheese made with the milk of local cows. 

We’ll tell you more about the production of this iconic French mountain cheese a little bit later. 

Different types of Reblochon 

There are two main types of Reblochon available in France: “Fermier” and “Laitier”. Both offer exceptional flavours and textures, allowing cheese lovers to explore different facets of this French delicacy. 

Reblochon Fermier (Green)

Our first type of Reblochon is the ultimate expression of terroir. Indeed, Reblochon Fermier is made on the farm where the milk is gathered.  

The farmers milk their cows twice a day and immediately use this fresh, raw milk to make Reblochon. Since this is the only milk they use, Reblochon Fermier is a single herd cheese. 

Moreover, every step of the production of this farmhouse cheese is done manually. 

You can tell that you’re looking at a farmhouse Reblochon by the edible green casein plate on the flat part of the cheese. 

Reblochon Laitier (Red) 

While Reblochon Laitier is also made according to AOP regulations, it differs from the Fermier version in a few aspects. For starters, Reblochon Laitier is made by artisanal cheesemakers (not on the farm) or by co-ops called “Fruitières”. 

Furthermore, cheesemaking takes place only once a day and uses a mixture of milks from several local farms. Typically, this takes place within 24 hours of milking and can involve mechanised processes. 

While farmhouse Reblochon wears a green plate, Reblochon Laitier is identified by a red casein plate. 

How is Reblochon made? 

The making of Reblochon cheese is a meticulous and time-honoured process that has been perfected over generations in the Savoie region of the French Alps.  

1. Selection of cows and milk 

Of course, it all begins with the milk. The AOP dictates that the milk used in Reblochon production must come from the Abondance, Montbéliarde or Tarine cow breeds. 

As a matter of fact, those three breeds are known for their ability to thrive in the mountainous terrain and produce rich, flavourful milk. Moreover, they graze on diverse vegetation, which imparts unique terroir characteristics to their milk. 

2. Milk handling 

To make Reblochon, cheesemakers have to use raw whole milk. Throughout the entire manufacturing process, the milk undergoes no heat treatment exceeding 37°C. Indeed, it is neither cooked nor pasteurised. 

On average, it takes four litres of raw milk to produce a 500-gram Reblochon. 

3a. Farmhouse cheesemaking 

On the farm, the milk is coagulated immediately after each milking, which occurs twice a day. The farmer/cheesemaker then cuts the resulting curds and hand-presses them into moulds.  

Each mould is lined with a fine linen cloth and the cheesemaker regularly flips each cheese several times. 

To clearly identify their cheese as “Fermier”, the farmers then place a green, numbered casein plate on the flat part of each cheese. The casein plate also contains information about the farm and the family that owns it. 

3b. Dairy cheesemaking (Laitier or Fruitière)

In the cheese cooperative (“Fruitière”), the cheesemaker receives delivery of chilled milk from several farms. They pour all the milk into the dairy’s vats and warm it to approximately 37°C.  

Then, the cheesemaker adds natural rennet to form the curd, which they later cut using a curd cutter. The curd grains are then transferred into moulds for draining and shaping. 

Next, the cheesemaker places a red casein plate that identities the cheese as a Reblochon Laitier. The cheese is then pressed to complete draining and remove excess whey. It is turned during pressing, then removed from the moulds and salted.  

Finally, the maker transfers all the cheeses to a drying room at a temperature of 16°C to 18°C for four days. 

4. Affinage 

A Reblochon Fermier spends a minimum of eight days on the farm before being transferred to an affineur, who continues the cheese maturation process. 

This involves regularly turning and brushing each cheese with a brine solution. During this maturation process, the cheeses rest on spruce planks. 

As for “Laitier” versions, the Reblochon cheese is transferred to ageing cellars for a minimum of fifteen days, during which it is regularly washed and turned. 

Organoleptic properties of Reblochon 

According to the AOP, each cheese measures between 13-14 cm in diameter, 2-3 cm in thickness and weighs between 450 and 550 g. As the cheese ages, its thin light-cream rind bulges slightly on the sides. 

Your nose will be greeted by inviting aromas of violets, wild thyme and alpine wildflowers coming from the raw milk. Despite being a washed rind cheese, Reblochon’s aroma is far from the robustness associated with cheeses like Epoisses and Maroilles. 

As for its flavour, you can expect subtle notes of fresh cream and hazelnut. Unsurprisingly, those flavours tend to be more pronounced in the farmhouse versions of the cheese. 

Overall, Reblochon boasts a creamy, smooth and supple texture that contrasts beautifully with its thin, crunchy orangey-yellow rind. 

Serving guide for Reblochon 

Savouring Reblochon is an art in itself. To experience its full glory, serve it at room temperature. Pair it with fresh crusty bread, grapes, or apples.  

Of course, Reblochon is a star ingredient in the beloved French dish “Tartiflette”, where it’s melted over potatoes, onions and bacon for a truly indulgent experience. 

Whether you’re serving Reblochon on a platter or in Tartiflette, there are some great local wines from Savoie that you can pair with. Look out for Roussette de Savoie and Saint Péray if you prefer white wine. Or IGP Collines Rhodaniennes and AOP Savoie Arbin for more complex reds.

You can discover our list of the best red wines to pair with cheese here. 

Availability outside of France  

Because it is made with raw milk and matured for less than 40 days, Reblochon is banned in the USA and in Australia. Astonishing right?  

But the good news is that you can find Reblochon de Savoie on the shelves of specialty grocers all around Europe, in Canada and even in some Asian and African countries.  

Alternatives to Reblochon 

Since Reblochon cannot be found in the United States or in Australia, we’ve got some decent pasteurised versions for you. 

1. Délice du Jura: Inspired by Reblochon, this French cheese crafted from pasteurised cow’s milk. This exquisite cheese undergoes a delightful transformation as it matures, becoming increasingly creamy and indulgent. 
2. Préféré des Nos Montagnes: This is another pasteurised milk version of Reblochon that is available throughout Australia and some parts of Asia. 
3. Mountain Man: This is our pick of the lot. Made by French cheesemaker Mathieu Megard in Victoria, Australia, this Reblochon-inspired cheese might just be the one that is closest to the real deal! 

Conclusion

Reblochon cheese is a testament to the rich history and artisanal traditions of the Haute-Savoie region. Its velvety texture, creamy flavour and captivating aroma make it a cherished component of French cuisine.  

Whether enjoyed on its own or as part of a sumptuous dish like Tartiflette, Reblochon invites you to savour the authentic flavours of the French Alps and experience a taste of history with every bite. 

So, if you’re ready to embark on a culinary adventure, Reblochon cheese is your passport to the heart of the Alps. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Reblochon Cheese: Haute-Savoie’s Cheesemaking Heritage appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index → 

What is Liederkranz? 

Liederkranz cheese is a soft washed rind cheese that originated in the United States of America. It is known for its strong aroma and distinctive flavour. The cheese was created in the late 19th century by Emil Frey, a Swiss cheese maker who worked in New York. Unsurprisingly, he was inspired by the German classic, Limburger. 

Actually, the name “Liederkranz” is German and translates to “wreath of songs” or “garland of songs”. And there is no doubt that this cheese will sing in your mouth! 

Nutrition fact sheet 

Nutritional review for Liederkranz 

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Liederkranz. 

Lactose intolerance: Navigating variable sensitivities 

Lactose, the primary sugar in milk products, can be a concern for those with lactose intolerance. Liederkranz cheese, like many other aged cheeses, contains lower lactose levels due to the fermentation process that breaks down this sugar.  

However, individual lactose sensitivity varies, and some people may still experience discomfort. Because of this, it is essential to gauge personal tolerance levels when considering this cheese. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat content: Embracing diversity in fats 

Transitioning to its fat content, Liederkranz contains a notable amount of fats (about 27 g per 100 g serving). As a matter of fact, this contributes to its creamy texture and rich flavour.  

These fats encompass saturated, monounsaturated and polyunsaturated varieties. While saturated fats have historically been linked to cardiovascular concerns, recent studies have brought nuance to the narrative, emphasising the importance of the overall dietary context and individual responses. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol content: Dispelling dietary misconceptions 

Dietary cholesterol, a topic of debate, is present in Liederkranz cheese (average is 90 mg per 100 g).  

Contrary to conventional beliefs, emerging research suggests that dietary cholesterol’s impact on blood cholesterol levels might be less significant than once thought.  

For most people, moderate consumption of cholesterol-containing foods like Liederkranz within a balanced diet may not have the anticipated adverse effects. 

Protein content: Where Liederkranz shines 

Shifting focus to protein, Liederkranz holds its own among various cheeses. Protein, an essential macronutrient, contributes to muscle health and overall bodily functions.  

And Liederkranz’s protein content, though varying by batch and producer, aligns with that of similar artisanal cheeses, making it a satisfying addition to meals. Indeed, each 100 g portion of this robust washed rind contains around 20 g of proteins. 

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

Safety in pregnancy: Moisture content and rind 

Expectant mothers often ponder the safety of cheese consumption during pregnancy. Liederkranz cheese, due to its high moisture content and sticky natural rind, falls under the “not recommended” category.  

The risk of potential pathogens like Listeria monocytogenes in soft, moist cheeses could pose risks to both mother and baby.  

Opting for a lower moisture cheese like Cheddar or Gouda during pregnancy is a more prudent choice. 

Of course, if you’re unsure of what you can eat during pregnancy, you should consult your healthcare professional to get a personalised plan. You can read more about which cheeses you can eat when you’re pregnant by clicking here.  

Salt content: A delicate balance 

Sodium content, an integral aspect of Liederkranz’s flavour profile, warrants attention. Indeed, excessive sodium intake can contribute to hypertension and cardiovascular issues.  

Enjoying Liederkranz cheese in moderation aligns with recommended dietary sodium levels, making it feasible to savour its distinct taste without crossing into unhealthy territories. 

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium content: Good for your bones 

Calcium, pivotal for bone health and various physiological processes, is a substantial component of Liederkranz cheese. While its calcium content compares favourably to other cheeses, its presence needs to be considered within the broader dietary context.  

Balancing Liederkranz with other calcium-rich foods can contribute to meeting daily requirements. 

You can read more about the calcium content in different cheeses in our comprehensive guide here. 

Conclusion 

In summary, Liederkranz cheese, with its bold aroma and flavour, offers a blend of nutrients that can contribute to a well-rounded diet.  

Recognizing its lactose content variability, embracing the diverse fats it contains, and understanding the evolving perceptions of dietary cholesterol are essential for informed consumption.  

Moreover, its protein richness adds to its nutritional value, but pregnant individuals should avoid this soft washed rind cheese. Moderation in sodium intake is key, and the cheese’s calcium contribution underscores its potential benefits.  

Delve into Liederkranz cheese with an appreciation for its unique composition and considerate consumption. 

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Liederkranz: Nutrition Facts (Is Liederkranz Cheese Healthy?)  appeared first on Cheese Scientist.

SEE ALSO: The complete guide to washed rind cheeses with examples from around the world → 

What is a washed rind cheese?

The term “washed rind” can describe any cheese that has been washed with a liquid mixture during maturation. After the cheesemaker has formed their cheese, they moisten the outside (rind) with a damp cloth or a brush. This process takes place at different intervals depending on the cheese and can vary from twice daily to once a week.  

Overall, this process changes the conditions on the surface on the cheese to favour the growth of different types of bacteria. And those bacteria play a significant role in shaping the characteristics of the final cheese. 

Why are washed rind cheeses so smelly?

Recent research has shown that the main species of bacteria that proliferate on the rind of washed cheeses is actually Brevibacterium aurantiacum.

B. aurantiacum is a subspecies of B. linens and thrives in a salty, moist and low acidity environment. And that is exactly what washed rind cheeses provide. Furthermore, the bacterium produces carotenoids that create the brick red/orange tinge on the cheese’s rind.

And it also makes a significant contribution to their unique aroma and flavour. You can read more about methionine, the colourless gas that is responsible for this unique smell by clicking here. 

So, now that we’ve got the technical bits out of the way, let’s dive into our list of the smelliest washed rind cheeses from France. We’ve sorted them in alphabetical order. 

1. Affidélice

We start our journey in Bourgogne with Affidélice. This small soft washed rind cheese is washed with a mixture containing brine and Chablis wine during maturation. As a result, it develops a gorgeous sticky orange rind. 

Under the rind you will find a soft ivory-coloured paste with a chalky centre. Overall, the cheese’s aroma is quite robust with notes of barnyard and farmhouse. However, the flavour is not as pronounced as you might expect. Look out for a savoury and slightly meaty taste. 

2. Claosou

Next, we have an oval shaped cheese that is wrapped in spruce bark, Claosou. What’s not to love about this artisanal cheese? This beautiful raw sheep’s milk cheese originates from Occitanie and is aged for up to three weeks. During this time, an affineur brushes each little cheese with a brine mixture. 

Claosou develops a delicate cream-coloured rind and an oozy white paste. Its aroma is one of the mildest on this list with a certain woody quality. On the palate, Claosou tastes very sheepy with a touch of damp forest floor. 

3. Coeur d’Arras

While we’re on the topic of unusual shaped cheeses, let’s talk about Coeur d’Arras. This gorgeous (romantic?) heart-shaped washed rind comes from Arras in Hauts-de-France. And a fun fact about this cheese is that the locals developed it for the annual Rat Festival. 

Overall, this cheese has a very strong aroma that is reminiscent of dirty socks. You will find that this is a common trait for a lot of the cheeses on this list. Its flavour is surprisingly sweet and mild though with a resemblance to another cheese that is still to come on our list, Maroilles. 

4. Epoisses

Without a doubt, Epoisses is France’s most famous washed rind cheese. This cow’s milk cheese finds its roots in Bourgogne at the start of the 16th century. And it gets its name from the village of Epoisses where a local community of Cistercian monks first developed its recipe.

To this day, cheesemakers wash wheels of Epoisses in Marc de Bourgogne during maturation. 

Such is this cheese’s potent aroma that there is an urban legend going around France and the rest of the world that the local authorities banned it on the metro. But, once again, its flavour is surprisingly mild and complex. You can expect a range of flavours from savoury to meaty via spicy. 

5. Grès des Vosges

Our second oval-shaped cheese is Alsace’s Grès des Vosges. Adorned with a fern leaf, this unique washed rind cheese is washed in a Kirsch solution during maturation. As a result, it develops a sticky, orange rind. 

The aroma of Grès des Vosges is fairly comparable to Epoisses with a certain yeasty quality. On the other hand, its flavour is very different with notes of garlic, mushroom and cultured milk. 

6. Langres

Made in the Champagne region, Langres is a cute little orange soft cheese with a wrinkly rind. During its ageing process, an affineur regularly washes it in a brine and annatto solution but never turns the cheese. Because of this, it grows a bright orange rind and forms a signature fontaine on top of the cheese. 

Langres has a moderate yeasty aroma but delicate flavours of beef broth and bacon. Perhaps, this cheese is best known for its pairing with Champagne. Indeed, you can pour a splash of bubbly into the “fountain” at the top and let it seep through the cheese. 

7. Livarot

At number 7, we find our first cheese from Normandie. Actually, the locals affectionately call this cheese “Le Colonel” because of the sedge strips that are traditionally wrapped around it. This soft washed rind cheese comes from the Calvados department and is regularly washed in a salt, culture and annatto mixture during maturation. 

At 21 days, Livarot develops a soft paste under its potent rind. Overall, its flavour is savoury and fresh, with floral notes of straw, hay, animal and smoke. 

8. Maroilles

As we mentioned earlier, Maroilles is another soft washed rind cheese from Hauts-de-France. Also known as Marolles, this square-shaped cheese originates from the abbey of Sainte-Humbert de Maroilles in the 18th century. To this day, the largely unchanged recipe requires cave-ageing and washing with a brine and culture solution. 

Maroilles’s bright orange rind packs quite a punch on the aroma side. Your nose will detect damp cave, forest floor, wet brick and ammonia. And its flavour shows notes of hazelnut and sour milk. 

9. Mont d’Or

Also known as Vacherin du Haut-Doubs, Mont d’Or is a seasonal soft washed rind cheese that is made above 700m in the Haut-Doubs region of France.  During production, the cheesemakers wrap this cheese in a spruce bark and mature each cheese for a minimum of 21 days.

In that time, they regularly turn and brush the young cheese in a proprietary mixture. The end result is a soft cheese with a woody, earthy aroma.

Overall, it has a full, rich, sweet and grassy flavour with a slightly acidic finish. Because of its unique aroma and flavour, Mont d’Or is one of the most sought-after cheeses in the entire world. 

10. Munster

Our second cheese from Alsace is also the region’s most famous one, Munster. Munster is a washed rind cheese that is made in the Vosges mountains in eastern France. The locals call it simply Munster or Munster Géromé. 

Because it is washed in a brine mixture for 21 days, Munster develops a bright orange sticky rind and a very potent aroma. Your nose will detect notes of yeast and ammonia. Moreover, Munster has a rich, savoury and slightly tangy flavour. Its organoleptic characteristics make this washed rind one of the most robust ones from France. 

11. Pavé de Calais

And we’re in Hauts-de-France again to find the aptly named Pavé de Calais. Indeed, this brick shaped cheese (formerly known as Brique des Flandres) is a creation of the Bernard brothers in Pas-de-Calais.

Due to its bright orange colour and brick shape, Pavé de Calais looks like the bricks used in the construction of most homes in the north of France. 

Made with cow’s milk, Pavé de Calais has a bright yellow paste that softens beautifully as it ages. Overall, its aroma is very pronounced with hints of yeast and ammonia. And its flavour matches its aroma. Look out for brothy and meaty notes. 

12. Pont L’Évêque

Next, we have a second cheese from Normandie, Pont L’Évêque. Actually, this historical cheese dates back to the 13th century when it was known as d’Angelot. Over time, it has evolved with slight modifications to the recipe and shape. Nowadays, it takes its current name from the small town of Pont-L’Evêque. 

When young, this soft cheese is quite similar to Camembert. However, during the maturation process, the affineur regularly washes each wheel in brine for up to six weeks. As a result, a white-orange edible rind forms around the pâte and imparts a full-bodied aroma and flavour.

Once ripe, this AOP cheese will have a soft fudgy centre and a rich creamy finish. Both the flavour and aroma palette are reminiscent of the Normandie countryside. 

13. Soumaintrain

Soumaintrain is a soft washed rind cheese made in Bourgogne, France. During maturation, the cheesemakers wash each little wheel of Soumaintrain in a secret brine mixture. As a result, the bacterium Brevibacterium aurantiacum proliferates on the surface and imports a gorgeous pink hue to the wrinkly rind.

Unlike other soft washed rind cheeses such as Epoisses and Maroilles, Soumaintrain is actually quite mild in aroma and flavour. Look out for those delicate floral notes in the aroma, and a subtle sweetness in the flavour.

14. Trou du Cru

Without a doubt, Trou du Cru is the smallest cheese on our list. Indeed, this orange soft washed rind cheese weighs in at 60 g (2 ounces) and is actually one of the world’s most expensive cheeses by weight.

Initially developed by Berthaut as a small format Epoisses, Trou du Cru is now recognised as an exceptional cheese in its own right. 

Just like Epoisses, Trou du Cru is washed in Marc de Bourgogne and aged on straw mats to prevent its rind from sticking. Surprisingly, the cheese’s flavour is much milder than its yeasty aroma. On the palate, you can expect savoury and floral notes with a straw-like, boozy quality. 

15. Vieux Boulogne

Have we left the best for last or what!? Unlike all of the washed rind cheeses on our list, Vieux Boulogne is washed in beer during ageing. This square-shaped cheese originates from Boulogne-sur-Mer in the Hauts-de-France.

After extensive lab testing by Dr Stephen White and his UK team in 2004, Vieux Boulogne was officially designated as the world’s smelliest cheese!  

Due to the beer wash, Vieux Boulogne develops a reddish-orange sticky rind and a soft, elastic paste. Indeed, its aroma is spectacular with pronounced notes of mushroom, yeast and onions. As for its flavour, it is yeasty, malty, brothy and savoury. 

Summary

Thank you for reading our post on the smelliest washed rind cheeses from France. Unsurprisingly, the French are masters at making soft washed rind cheeses and most of the cheeses on our list are available around the world.  

So, what’s your favourite French washed rind cheese? Let me know in the comments.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 15 Smelliest Washed Rind Cheeses From France appeared first on Cheese Scientist.

SEE ALSO: My complete guide to all the different types of cheeses organised by cheese technology →

What is a washed rind cheese?

The term “washed rind” can describe any cheese that has been washed with a liquid mixture during maturation. After the cheesemaker has formed their cheese, they moisten the outside (rind) with a damp cloth or a brush.

This process takes place at different intervals depending on the cheese and can vary from twice daily to once a week. 

The liquid most commonly used is brine (a salt water mixture) but various alcohols (e.g., wine, beer and brandy) can also be used. In some cases, cheesemakers and affineurs (person who matures cheese) will even add some culture to their wash.

Overall, this process changes the conditions on the surface on the cheese to favour the growth of different types of bacteria. And those bacteria play a significant role in shaping the characteristics of the final cheese. 

Why are washed rind cheeses so smelly?

Historically, scientists had identified Brevibacterium linens as the main reason for the unique organoleptic qualities of washed rind cheeses. However, more recent research has shown that the main species of bacteria that proliferate on the rind of washed cheeses is actually Brevibacterium aurantiacum. 

B.aurantiacum is a subspecies of B.linens and thrives in a salty, moist and low acidity environment. And that is exactly what washed rind cheeses provide. Indeed, it is present on the rind of many iconic washed rind cheeses.

Besides, the bacterium produces carotenoids that create the brick red/orange tinge on the cheese’s rind.

And it also makes a significant contribution to their unique aroma and flavour. You can read more about methionine, the colourless gas that is responsible for this unique smell by clicking here. 

Different types of washed rind cheeses

When we think of washed rind cheeses, most people will imagine a bright orange soft cheese with a strong aroma. But that is actually only one category of cheeses that are washed during maturation. Let’s have a look at the two main types of washed rind cheeses. 

1. Soft washed rind cheeses

As a matter of fact, soft washed rind cheeses date back to the 13th century when they were first made by monks. Because of this, we still refer to them as monastic or trappist cheeses. In those days, monks would use their excess milk to make cheese and store them in their cellars.

Due to the atmospheric conditions, their cheeses would often dry out and start to crack as they mature. Overall, this would develop unfavourable qualities of texture, flavour and aroma. 

The solution that the monks developed was to wash their cheeses in a liquid they had in abundance. Indeed, they would use low-alcohol spirits and beer to add moisture back to the surface of their cheeses.

The reason why they did not use water was because of the dubious water quality in the French lowlands at the time.

In addition to this, Benedictine and Cistercian monks weren’t allowed to eat meat. Instead, they developed cheeses that would have brothy and meaty qualities to satisfy their cravings. We’ll get back to the flavour of washed rind cheeses later. 

As monastic cheeses mature, the B.aurantiacum breaks down the texture to create a creamy and oozy paste. Also, the outside of the cheese gradually develops a sticky, orange natural rind that struggles to hold in the ripe paste. 

2. Pressed washed rind cheeses

Next, let’s learn about pressed washed rind cheeses. Now, you might be surprised to learn that this category includes various mountain cheeses such as Gruyère and Raclette. And the history of their development is very different to that of monastic soft cheeses.

Indeed, alpine cheesemakers from France and Switzerland would make cheese at high altitudes using the milk of their own animals. And the high humidity and cold temperatures would cause a number of undesirable moulds to grow on their wheels.  

In a similar way to the monks, the cheesemakers chose to wash their cheeses to prevent such mould from growing. Since they had access to pure spring water, they chose to use water (and a bit of salt) to brush their cheese. By doing so, they would successfully remove the unwanted moulds.

Instead, they created the ideal surface environment for B.aurantiacum to grow. Once again, the bacterium plays an important role in the appearance, texture and flavour of the cheeses. 

What washed rind cheeses taste like

When it comes to smear-ripened cheeses, the smell is often much more robust than the flavour. Indeed, you can expect rich savoury, animal, yeasty and meaty flavours. B.aurantiacum either creates or accentuates those qualities in most monastic or trappist cheeses.  

As for pressed washed rind cheeses, you can expect a myriad of flavours that vary significantly from one cheese to another. For example, a young Comté exhibits subtle herbaceous, floral and sweet flavours. Whereas a mature Gruyère can be savoury, fruity and nutty. 

Examples of washed rind cheeses

Washed rind cheeses originate from continental Europe but have spread around the world. Let’s have a look at some great modern cheeses from a few different countries.

France

Since it is the birthplace of monastic cheeses, it is not surprising that there are so many fine examples still is circulation today. Look out for Epoisses de Bourgogne, Maroilles, Livarot, Pont l’Evêque and Munster. Those soft washed rind cheeses will definitely knock your socks off! 

If you’re more on the hunt for some subtle cheeses, Reblochon de Savoie is a gorgeous pressed uncooked washed rind cheese. Some other spectacular mountain cheeses are Comté, Beaufort, Morbier and Raclette de Savoie. 

Belgium

Belgium’s most famous cheese might just be the small, square washed rind, Herve. This soft monastic cheese dates back to the 13th century and gets its name from a small town called Herve. To this day, cheesemakers wash Herve in a beer solution during maturation in cellars.

When young, Herve’s aroma is mild and its flavour sweet. As the cheese matures, its aroma becomes yeastier and it develops a spicier flavour profile.

Switzerland

Switzerland is home to some of the most famous pressed washed rind cheeses in the world. Indeed, Gruyère, Appenzeller, Raclette du Valais and l’Etivaz all call this small landlocked nation home. The texture, aroma and flavour of those cheeses are incredibly complex and varied.

You can read more about the best of the best Swiss cheeses here. 

Italy

The most famous soft washed rind cheese from Italy would have to be Taleggio. This iconic square cheese originates finds its roots in 10th century Lombardia. To this day, local cheesemakers steam their cheese bricks and then gently wash them in salt water.

Overall, Taleggio has a mild yeasty aroma and a rich flavour of cured meats and truffles. 

United Kingdom

The UK is part of what we like to call the New World of washed rind cheeses. Indeed, the reputation of one of their finest far exceeds their shores. Stinking Bishop (and what a fitting name!) is a soft washed rind cheese that comes from Gloucestershire.

During its maturation, an affineur washes each wheel of cheese in a pear perry which imparts a stunning aroma and flavour to the cheese.  

England is also home to a beautiful pressed washed rind cheese called Ogleshield. This particular cheese comes from Somerset and is inspired by the recipe for Raclette. In a similar manner to the French/Swiss cheese, Ogleshield is washed in brine.

This imparts a pungent aroma to the cheese and a savoury flavour that is reminiscent of chicken broth. 

How to serve washed rind cheeses

Most soft and pressed washed rind cheeses are excellent additions to any cheese board. Just make sure that none of your guests are put off by the strong aroma. Did you know that Epoisses de Bourgogne smells so strongly that people created an urban legend that it had been banned on the Métro in Paris?

Some great accompaniments are rye bread, a crunchy baguette, apple, pear and onion relish. 

Some of the most famous pressed washed rind cheeses such as Raclette and Gruyère are also very frequently used in cooking. As you would know, Raclette is both a cheese and a dish where it is melted and scraped onto potatoes and meat.

As for Gruyère, it is a traditional ingredient in the Swiss Fondue recipe of Moitié-Moitié together with another washed rind cheese, Vacherin Fribourgeois. 

Can you eat the rind?

The short answer to this question is yes, but it does come down to preference. In the case of soft cheeses such as Epoisses de Bourgogne, the most intense flavour comes from the rind. So, if you want to experience the cheese in all of its glory, then you will want to try the rind.

Having said that, some people prefer to stick to the more subtle flavours. If you fall in this category, you might want to steer clear of the rind. 

When it comes to pressed cheeses such as Raclette and Morbier, the rind tends to become quite sticky and crunchy as the cheeses mature.

Once again, it is often packed with flavour but many cheese lovers find their texture to be quite off-putting. In a similar way to the soft cheeses, it is a matter of personal preference. 

Pairing washed rind cheeses

Because of their robust flavours, you will want to pair a washed rind cheese with a beverage that is equally as bold. A traditional pairing for monastic cheeses such as Maroilles and Livarot is a robust Amber Ale or a sweet Calvados. Moreover, Epoisses pairs well with Marc de Bourgogne or a Dark Belgian Ale.  

On the other hand, the more subtle flavours in the pressed cheeses such as Raclette, Comté, Beaufort and Gruyère will marry well with a Vin Jaune from Savoie, Viognier or Chardonnay. 

What’s your favourite washed rind?

Now you know everything about washed rind cheeses. While they historically come from France, Belgium and Switzerland, they are now made all around the world. So, what is your favourite washed rind cheese? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Washed Rind Cheese 101 (Famous Examples Around The World) appeared first on Cheese Scientist.